No-Bake Lemon Bars
Votes: 4
Time: 25 min.
Complexity: easily
Quantity: 16 tiles
Complexity: easily
Quantity: 16 tiles
Nutritional value per serving:
Calories 155, total fat 5 G., saturated fats G., proteins 5 G., carbohydrates 22 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 155, total fat 5 G., saturated fats G., proteins 5 G., carbohydrates 22 G., fiber G., cholesterol mg, sodium mg, sugar G.
A low-calorie, refreshing no-bake cake. What could be better on a hot summer day? These Lemon Bars lemon cakes feature a shortbread layer made from crushed graham crackers with a little butter, topped with a citrusy second layer of whipped cream cheese frosting with skim condensed milk, lemon juice, and lemon zest. Assemble the dessert and refrigerate it to set. The resulting lemon cake is incredibly tender, with the perfect balance of flavor: just the right amount of sweet and just the right amount of lemony.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 14 whole grain graham crackers (7 records)
- 2 tablespoons melted butter
- 1 tbsp. l. brown sugar
- 1/4 teaspoon salt
Filling
- 1 package (240 g) cream cheese, 1/3 fat, softened at room temperature
- 1 can (400 g) of condensed milk with sugar, low-fat
- 1/4 cup pasteurized egg product
- 1 teaspoon finely grated lemon zest
- 0.5 cup freshly squeezed lemon juice
- 2 tsp. powdered gelatin
- 3 tablespoons of boiling water
We recommend
Recipes with similar ingredients: shortbread cookies, brown sugar, pasteurized eggs, condensed milk, gelatin, lemon juice, cream cheese
Cooking the dish according to the recipe:
- Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the butter, brown sugar, and salt and process until the mixture resembles wet sand. Spray an 8-inch square pan with cooking spray and press the graham cracker mixture firmly into the bottom. Refrigerate until ready to use.
- In a large bowl, combine the cream cheese, condensed milk, and pasteurized egg whites and beat with a mixer until smooth, about 2 minutes. Add the lemon zest and juice and beat until fully combined, another 30 seconds.
- In a small bowl, combine the gelatin and boiling water and stir until the gelatin is completely dissolved; let cool for 2-3 minutes. Stir the gelatin thoroughly into the cream cheese filling. Spread the filling on the crust. Refrigerate for 8 hours or overnight, until the filling is set. Using a cold knife sprayed with cooking spray, cut into 2-inch squares.
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